Basil and Strawberry Panna Cotta

1 tbsp Powdered Gelatin
1 cup Strawberry puree
2 tbsp Basil, chopped
4 cups Heavy Cream
3/4 cup Sugar
½ tsp Vanilla

In a small bowl, sprinkle the gelatin over the strawberry puree and basil, and let soak for 10 minutes (do not stir). Meanwhile, heat the cream, sugar, and vanilla in a medium pan over medium heat, stirring occasionally, to dissolve the sugar. Bring to a simmer
and turn off the heat. Add the gelatin and strawberry mixture, stirring to dissolve the gelatin. If the gelatin does not dissolve within a few minutes, return to the low heat and warm until dissolved. Strain the Panna cotta base and pour it into dessert cups. Refrigerate for at least 3 hours. If using ramekins, unmold them onto a plate by heating them gently in warm water for about 10 seconds. Garnish with berries and serve cold.